Directions

For dressing: Whisk juice, oils, zest and some of the chives in a small bowl to blend. Season to taste with salt and pepper.

To serve: Cut asparagus into 2-inch-long pieces. Using a sharp knife, cut peel and white pith from tangerines; cut between membranes to release segments. Arrange asparagus, tangerine segments, crab meat and shaved fennel on a plate. Drizzle dressing over salad just before serving. Sprinkle with finely chopped chives, additional tangerine zest and salt as desired.

For tangerine salt: Cut the peel from a tangerine. Cut all of the white pith from the inside and place in a 150-degree oven for about 2 hours or until dry. Place in a spice or coffee grinder and chop until the consistency of coarse salt. Add desired amount of salt to taste.